Great Expectations {: Root Beer Float Cupcakes with Swiss Meringue Buttercream}
Great Expectations {: Root Beer Float Cupcakes with Swiss Meringue Buttercream} requires approximately 45 minutes from start to finish. For 15 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 24. One serving contains 158 calories, 2g of protein, and 6g of fat. 6011 person were impressed by this recipe. It will be a hit at your Father's Day event. Plenty of people really liked this hor d'oeuvre. It is a very reasonably priced recipe for fans of American food. It is brought to you by Dine and Dish. Head to the store and pick up salt, brown sugar, eggs, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 14%. This score is not so excellent. Try Root Beer Float Popsicles (Great for Zoku!), Root Beer Float Cupcakes, and Root Beer Float Cupcakes for similar recipes.
Servings: 24
Ingredients:
2 1/2 teaspoons baking powder
1/2 cup brown sugar
3/4 cup butter, softened
3 eggs
2 1/2 cups all-purpose flour
1 cup granulated sugar
2 Tablespoons Zatarain's root beer extract
1/2 teaspoon salt
1/4 cup unsweetened applesauce
1/4 teaspoon vanilla
Equipment:
muffin liners
oven
bowl
hand mixer
mixing bowl
whisk
toothpicks
wire rack
Cooking instruction summary:
Preheat oven to 350° F. Line cupcake tin with 24 cupcake liners. Place flour, baking powder and salt into a bowl. Whisk together until incorporated.In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar then brown sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed about 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Add in aplesauce and beat until incorporated. Beat in root beer extract and vanilla. Slowly, alternate adding the flour mixture and milk to the electric mixer. Beat on low until just combined. Bake cupcakes for 15-17 minutes, or until a toothpick inserted into the center comes out clear. Place on a cooling rack. Frost with Swiss Meringue Buttercream once cooled.
Step by step:
1. Preheat oven to 350° F. Line cupcake tin with 24 cupcake liners.
2. Place flour, baking powder and salt into a bowl.
3. Whisk together until incorporated.In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar then brown sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed about 2 minutes more or until light and fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. Add in aplesauce and beat until incorporated. Beat in root beer extract and vanilla. Slowly, alternate adding the flour mixture and milk to the electric mixer. Beat on low until just combined.
6. Bake cupcakes for 15-17 minutes, or until a toothpick inserted into the center comes out clear.
7. Place on a cooling rack. Frost with Swiss Meringue Buttercream once cooled.
Nutrition Information:
covered percent of daily need
